Sunday, March 23, 2014

Roasted Pork Tenderloin with Apples

I stumbled across this recipe on Inspired Taste and I thought I'd give it a try.  This was so delicious.  One of the best pork recipes I have made in a while.  The apples in this really make the dish.  Served with potatoes au gratin and steamed green beans.  Yum! 

2 pork tenderloins (one package usually has 2 tenderloins in it)
2 T vegetable oil
1 1/2 tsp salt
1 T dijon mustard
1 T chopped fresh thyme leaves (I just used dried)
1/4 tsp ground black pepper
2 apples, cored and sliced
2 onions, sliced
1 cup chicken stock
1 T butter

(The only changes I would make for next time is to double the apple/sauce ingredients.  We had enough for 1 tenderloin but the 2nd one could have used a little more.)

Heat oven to 425 degrees.  Trim each tenderloin of silver skin.  Pat dry with paper towels.  Rub tenderloins all over with 1 T with oil, sprinkle with 1 1/2 tsp of salt.  Rub until both tenderloins are evenly coated.  

Heat a tablespoon of oil in a large cast iron skillet.  Ad the pork tenderloins and cook, turning occasionally, until evenly brown all over.  It should take about 10 minutes.  Transfer tenderloins to a large plate.  

Add additional oil if needed.  Add apples and onions, then cook stirring occasionally until lightly browned around the edges, about 5 minutes.  

While the apples and onions cook,  rub the pork all over with the mustard, sprinkle it with 2 teaspoons of the thyme and black pepper, and rub until it’s evenly coated.  Add the remaining teaspoon of thyme to the apples and onions, stir. Then, place pork tenderloins on top of apples and onions and slide into the oven.  

Roast 10 to 15 minutes or until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees F 

Transfer pork to a large plate and cover with aluminum foil. Let rest about 10 minutes.
While the pork rests, place the pan with apples and onions back onto the stove and turn heat to medium. Add chicken stock and use a wooden spoon to scrape the pan, lifting any brown bits from the bottom. Bring to a simmer and cook until reduced by half. Add butter and stir until melted.  

Slice pork into 1 inch slices and serve on bed of the apples and onions with the pan sauce drizzled on top. 

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